Bring the water to boil and add chamomile tea bags – steep for 10 mins.
Add the sugar to the chamomile tea. Stir until the sugar is dissolved completely (this syrup can be bottled and kept refrigerated for 1 month).
Mix together the fresh pomegranate juice, cranberry juice, chamomile syrup and fresh lemon juice. Shake well and strain into the glass. Top with ginger ale, and garnish with a few sprigs of rosemary and raspberries.
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